I have a bittersweet relationship with the changing of seasons from summer to fall. I love summer, I mean I really LOVE summer. I can’t get enough of it. However, my second favorite season is fall, so if summer has to leave me then fall is what I want coming next. It is that time of year as Labor Day approaches that really marks the end of summer. I spend as much time as I can outside all summer long trying to do as little as possible other things, so that I can enjoy the sunshine. Once fall comes around, I start up with a little more baking and crafting. So if you are moving full speed ahead into fall and are ready to get some baking done, here you go. These cookies are easy enough and full of flavors and textures to please any mouth.

Ranger Cookies

Ingredients:

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups quick-cooking oats
2 cups crisp rice cereal
1 cup flaked coconut

Directions:

Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the oats, cereal and coconut.

Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 7-9 minutes or until golden brown. Remove to wire racks. Yield: 7-1/2 dozen.

*Recipe from Taste of Home Magazine Feb/March 2008